A raw-food salad of young nettle, celery and dandelion leaves with finely cut nuts, sliced tomato and banana, in a dressing of rhubarb juice, oil and grated Brazil nut. From Erken's Stor kokebok (1949), p. 504.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 504 (falt i det fri)
The recipe sits among the raw-food dishes and uses both wild and cultivated spring leaves. The dressing gets its tartness from rhubarb juice.
Prepare the salad
Mix the young nettle, celery and dandelion leaves. Cut the nuts finely and slice the tomatoes thinly. Add banana.
Make the dressing
Stir together the rhubarb juice, oil and grated Brazil nut.
Dress and serve
Pour the dressing over the salad and serve.
The text gives no amounts for the salad itself, so they are set to 'as needed'. Bananas appear with a dash in the original and are listed as an ordinary ingredient.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Teksten gir ingen mengder til selve salaten, så de er satt til «etter behov». Bananer står med tankestrek i originalen og er ført som en vanlig ingrediens.
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